This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

This Garlic Butter Shrimp Pasta is the quick weeknight dinner you’ve been looking for! Linguine smothered in a creamy sauce full of lemon and garlic flavors, tossed with browned shrimp. Quick to make (just 20 minutes!) and fancy enough for date night in or dinner party guests—the key to every pasta lover’s heart!

Slowly roasted cherry tomatoes and mushrooms add depth and richness to this simple but delicious tart. The crust is so crispy and flaky! The filling is a deeply rich and savory bite of sweet, earthiness, and acidity.

Description

Ingredients

3 cupsSelf-Rising Flour (See Note)

3 TablespoonsWhite Sugar

12 ounces, fluidBeer, At Room Temperature

2 TablespoonsMelted Butter, For Brushing On Loaf (optional)

Preparation

1. Pour dry ingredients in a bowl.
2. Add beer.
3. Stir.
4. Pour into a well greased loaf pan.
5. Bake for about 60 minutes at 375ºF, stopping with about 10-20 minutes left to brush melted butter on the top (this step is optional but yummy!).

Note: If you don’t have self-rising flour, just use all purpose and add 1 1/4 teaspoons of baking powder and 1/4 teaspoon of salt for each cup of flour. I never keep self rising flour, and just use this easy method!